Easy Chocolate Chip Muffin Recipe
This easy Chocolate Chip Muffin Recipe creates fluffy, moist muffins packed with enough chocolate to satisfy any sweet tooth. Enjoy these simple bakery-quality treats perfect for breakfast, snack time, or even dessert!
Servings: 12 muffins
Ingredients
- ½ cup salted butter melted
- ⅓ cup white granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 cups all-purpose flour
Instructions
- Preheat your oven to 375°F and fill a 12-count muffin tin with liners.
- Melt your butter in a microwave safe dish and then add it to a large mixing bowl along with the sugars, eggs, milk, and vanilla. Use an electric hand mixer to whisk the ingredients together until completely combined.
- Add the baking powder, baking soda, and flour. Whisk again until the dry ingredients are fully incorporated with the wet ingredients.
- Add the chocolate chips and mix until just combined.
- Fill the muffin liners 3/4 full with the batter. (I use a #40 cookie scoop.) Bake muffins for 20 minutes, or until a toothpick can be removed with little to no raw batter.
- Let the muffins cool on the counter for 5 minutes before moving them to a cooling rack.
Notes
Use Large Eggs: Make sure you use large eggs, not medium or extra large.
Scooping Tool: I used a #40 cookie scoop to fill the muffin cups about 3/4 full. This is roughly 2 heaping tablespoons worth of batter.
Dairy Choices: The whole milk adds a little bit of extra moisture to keep the muffins from being too crumbly. You can also use sour cream or plain or even vanilla Greek yogurt.
Chocolate Possibilities: I really like the well-rounded flavor of semi-sweet chocolate chips; however, you can definitely swap them out for milk or dark chocolate.
Feel free to play around with the amount of chocolate you use. Don’t be afraid of using too much. I've tested this recipe with less than a cup all the way up to 2 cups and all of the amounts worked well!
A fun way to switch things up with these muffins is to use chopped chocolate instead of chocolate chips. You will want to use baking chocolate, not something like a Hershey bar.
Chop the chocolate fine or rough and add it to your batter. The chopped chocolate will melt down more than the chocolate chips, giving your muffins a gooey chocolate flavor.
Batter Consistency: Your batter should be wet enough that it evens out after you hit the pan on the counter a few times. If your batter is too thick then you can add more milk 1 tablespoon at a time until it has thinned out a little bit.
Muffin Sizes: For mini muffins, reduce the baking time to 10-12 minutes and check with a toothpick. For jumbo muffins, increase the baking time to 25-30 minutes. The recipe will yield about 24 mini muffins or 6 jumbo muffins. Always test for doneness with a toothpick regardless of size.
Muffin Storage:
- Store your chocolate chip muffins in an airtight container at room temperature for up to 3 days for optimal freshness.
- For longer storage, wrap individual muffins in plastic wrap and freeze for up to 3 months.
- To refresh day-old muffins, warm them in a 300°F oven for 5-10 minutes.
Nutrition
Serving: 1muffin | Calories: 215kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 157mg | Potassium: 55mg | Fiber: 1g | Sugar: 15g | Vitamin A: 284IU | Calcium: 43mg | Iron: 1mg
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